Go Back

Elegant Mother’s Day Lemon Raspberry Cake

A delightful and refreshing cake featuring layers of lemon-flavored sponge, raspberry filling, and a light lemon frosting, perfect for celebrating Mother's Day.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour sifted
  • 1 cup buttermilk
  • 1 tablespoon lemon zest
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1 teaspoon salt
Raspberry Filling
  • 2 cups fresh raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
Lemon Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, combine the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
  6. Stir in the lemon zest and vanilla extract.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Raspberry Filling
  1. In a saucepan, combine the raspberries, sugar, lemon juice, and cornstarch.
  2. Cook over medium heat until the mixture thickens and bubbles, about 5-7 minutes.
  3. Remove from heat and let cool before using.
Frosting and Assembly
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until smooth and fluffy.
  3. Place one cake layer on a serving plate and spread the raspberry filling on top.
  4. Top with the second cake layer and frost the top and sides with the lemon frosting.
  5. Decorate with additional raspberries and lemon zest if desired.

Notes

For best results, use fresh raspberries and allow the cake to chill in the refrigerator for an hour before serving.